Bashkir Buckwheat and Mushroom Risotto (Башкирский гречневый ризотто с грибами)
Bashkir Buckwheat and Mushroom Risotto is a traditional dish from the Bashkir cuisine, known for its rich flavors and hearty ingredients.
Ingredients
- 2 cups buckwheat
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they are soft and translucent.
- Add the mushrooms to the pan and cook until they are golden brown.
- Stir in the buckwheat and cook for 2-3 minutes.
- Pour in the white wine and cook until it is absorbed.
- Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the buckwheat is tender and creamy, stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
- Serve the Bashkir Buckwheat and Mushroom Risotto hot, garnished with additional Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 15g
Supplies
Large pan Stirring spoon Measuring cups Measuring spoons
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Bashkir Buckwheat and Mushroom Risotto with a side of fresh salad and crusty bread.
Tips & tricks
For a richer flavor, you can use a mix of different mushroom varieties such as shiitake, oyster, and porcini.
Cost
$15